Banana Biscotti

I noticed that there were 3 very dark, very past done bananas hanging out in the fruit bowl.  It was either motivate and make something or toss them.  I opted for the first.  I tried out 2 different recipes.  Both winners. 

1 3/4 cups flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 tbsp. vegetable oil
1 large egg (always use large eggs when baking)
2 tsp. vanilla extract
1 mashed banana
3 tbsp. chopped pecans

Heat oven to 350.  Use a cookie sheet with a piece of parchment paper over it.

Combine all the dry ingredients.  I used a mixer although you could probably make due with your hands on this one.  Add in the banana, vegetable oil, egg, vanilla and pecans.  Mix until it becomes a dough.  Don't over mix. 

Cut the dough in 2.  Shape the dough into 2 8" long rolls, more like semi-circle logs.  Bake for about 25 minutes.  Take out of the oven and remove the logs from the cookie sheet, carefully.  Let them cool for about 10 minutes.

Once cool, cut them into 1/2 inch slices with a serrated knife.  Put each piece back on the cookie sheet and return to the oven.  Let this bake for about 10 minutes or until the cookies are toasted.

The biscotti taste a little bit like toasted banana bread.  Really good.  Probably great to dip into a mug of coffee.